Reviewer:

After mixing up the dough and then reading the reviews (I decided to read the bad ones first) I got a little scared that my dinner could end up in a disaster. After I then found out that I somewhat had to substitute the tomato sauce, because I didn't have any in my pantry, I got creative and added my toppings and baked it at 200°C for about 20 minutes. Many reviews stated that it was too much water to the flour, I cannot confirm that, I did exactly like asked for in the recipe. I gave the dough a good knead (as a yeast dough should always get)before baking and then let it rise for about 30 minutes. It had doubled and I loved the texture of the dough. I found it easy too handle as well. Depending on how you like your crust you can decide on how thick you roll it out. Mine raised while baking to about double as I had it rolled out. I will try this recipe again and probably modify the dough with seasonings. One thing I have to agree on with the other reviewers is that the temperature is too low. That's why I decided to give it only a 4 Star rating.

Reviewer:

This dough always turns out great for me. I add at least 1/4 cup more flour and some rosemary for flavor, as well as brush the outer crust lightly with olive oil. After spreading it onto the pan I let it bake for a couple minutes to avoid sogginess. It puffs up and has a pretty fluffy texture. I love it because most doughs require a very long time to rise, but this one is done in a jiffy!